For crust: In the bowl of a stand mixer fitted with the paddle attachment, beat butter and cream cheese at medium speed until smooth. With mixer on low speed, gradually add flour and salt, beating until combined. Turn out dough onto a lightly floured surface, and shape into a disk. Wrap in plastic wrap, and refrigerate for at least 1 hour.

Bake until edges are lightly golden and set, about 20 minutes. Carefully remove paper and weights. Bake until crust is golden brown, 10 to 15 minutes more, pricking bottom and sides with a fork again and gently pressing down center of crust if needed. (It’s OK if crust shrinks slightly in pan.) Let cool completely in pan on a wire rack.

For filling: In the top of a double boiler, whisk together sugars and eggs. Cook over simmering water, stirring often, until mixture is thick enough to coat the back of a spoon and an instant-read thermometer registers 160°F (71°C), 5 to 10 minutes. Add chocolate, espresso powder, and salt, stirring until smooth and well combined. Remove from heat; let cool for 10 minutes

Meanwhile, in the bowl of a stand mixer fitted with the paddle attachment, beat butter at medium speed until creamy, 30 seconds to 1 minute, stopping to scrape sides of bowl. Add cream cheese; beat at medium speed until smooth and well combined, about 30 seconds, stopping to scrape sides of bowl. Beat in cooled chocolate mixture until well combined, stopping to scrape sides of bowl. Transfer mixture to a large bowl.

Clean bowl of stand mixer. Using the whisk attachment, beat cream and coffee liqueur at medium-high speed until stiff peaks form, 2 to 3 minutes. Fold cream mixture into chocolate mixture in three additions until smooth and well combined; spoon into prepared crust, piling high; spread and swirl with an offset spatula or the back of a spoon as desired.

For topping: Clean bowl of stand mixer and whisk attachment. Beat cream cheese and sugar at medium speed until smooth and well blended, about 1 minute, stopping to scrape sides of bowl. Reduce speed to medium-low; slowly beat in one-third of cream until smooth, stopping frequently to scrape sides of bowl. Increase mixer speed to medium, and gradually add remaining cream, beating until stiff peaks form, 2 to 4 minutes. (Do not overprocess.) Spread and swirl topping on top of tart as desired. Refrigerate for at least 4 hours or overnight. Just before serving, garnish with chocolate shavings, if desired.

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